Pumpkin Pie Pecan Cobbler has a creamy pumpkin pie layer topped with a sweet spiced pecan crumble topping. Serve with a scoop of vanilla ice cream for the best pumpkin cobbler recipe that's perfect for Fall.
Course Dessert
Keyword pumpkin cobbler, pumpkin dessert recipe, pumpkin pie pecan cobbler
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 10people
Calories 631kcal
Author Jessica
Ingredients
1can (15 oz)pure pumpkin
1can (12 oz)evaporated milk
1cuplight brown sugar
3large eggs
1tablespoonpumpkin pie spice
1box (15.25 oz)spice cake mixsee notes below
1cupchopped pecans
1cup (2 sticks)salted buttermelted
Instructions
Heat oven to 350°. Spray a 9x13 baking dish with cooking spray.
In large mixing bowl, combine the pumpkin, evaporated milk, brown sugar, eggs, and pumpkin pie spice. Whisk together until combined and smooth. Pour into the baking dish.
Sprinkle the dry cake mix (do not prepare) evenly over the top of the pumpkin mixture. Sprinkle chopped pecans evenly over the cake mix.** An alternate way to make this is to combine the dry cake mix, melted butter, and chopped pecans into a bowl. Mix together and then sprinkle it evenly over the pumpkin mixture in the pan. This allows for the cake mix to be completely mixed in so you don't end up with potential dry cake mix spots once it's baked. It also produces more of a crisp type topping.
Drizzle the melted butter over the top of the pecans. Try and cover all the dry cake mix, that way you don't end up with dry cake mix spots once it's baked.
Bake for 40-50 minutes. The edges will be golden brown and the center will be set. The pumpkin pie layer will be soft (it's supposed to be).
Let the cobbler sit for about 10 minutes before serving to allow the cobbler to set and cool a bit. Serve with a scoop of vanilla ice cream, whipped cream, caramel syrup drizzle, and/or chopped pecans.
Notes
*** If you don't use a spice cake mix then add 1/2 teaspoon cinnamon in with the flour mixture ***Variation : If you don't like the idea of the dry cake mix on top, and potentially the dry cake mix spots once it's baked, try this alternative. Mix together the melted butter, dry cake mix, and chopped pecans and then sprinkle that over the pumpkin mixture in the baking dish. This allows for more of a crisp type topping and for the dry cake mix to be completely mixed in.Cake Mix : DO NOT prepare the cake mix before adding it on top of the pumpkin mixture. Just sprinkle the dry cake mix straight from the box. If you can't find the spice cake mix (which I sometimes can't.... not sure if they even make it anymore) use a vanilla cake mix or even a yellow cake mix if that's what you prefer. I prefer using a french vanilla cake mix. Sweetness Factor : Yes this is a dessert that uses cake mix so it will be sweet. If you are more sensitive to sweet then don't use all of the dry cake mix. Instead of sprinkling it all on top of the pumpkin mixture, maybe just sprinkle 3/4 of the dry cake mix or 2/3 of the dry cake mix, depending on preference. I make it as is and when you top it with ice cream or whipped cream, it does help to offset the sweetness.